FOOD WASTE
FIVE CHANGES TO FOOD WASTE
MANAGEMENT IN FIVE YEARS As sustainability targets intensify, the foodservice industry is seeking new ways to tackle food waste. Lauren Hurrell examines five key shifts reshaping the last five years, from technology to redistribution initiatives
W
e waste food at a sobering rate: almost a third of the food we
produce globally goes uneaten, and most likely ends up in landfill, totaling one billion meals per day. While households remain the largest contributors of food waste, the foodservice industry also plays a significant role, accounting for 28% of total food waste, according to the UN Environment Programme (UNEP)’s latest food waste index report. Restaurants alone generate
199,100 tons of food waste each year, costing businesses nearly $1bn. Tis presents a strong incentive for foodservice operators to reduce waste. Here are five innovative methods the industry has implemented in the last five years to address the problem.
1 FOOD WASTE AND
Good To Go has expanded to over 20 countries and, most recently, opened in Japan, its first entry into the Asian market. Te app has more than 100 million registered users and collaborates with 175,000 businesses globally to minimize waste by enabling users to pick up goods or ‘bags’ that would otherwise go to waste or exceed their shelf life. Other apps such as Olio connect neighbors to share food items.
2AI FOOD WASTE
TRACKING AND ANALYTICS
AI-powered tools help restaurants monitor and cut waste by up to 40%. Smart trash cans use cameras, AI, and scales to track waste, while IoT trash cans analyze data to guide menu and inventory adjustments.
REDISTRIBUTION APPS 3MENU ENGINEERING
Many operators are partnering with apps, including Too Good To Go, to redistribute excess food sustainably and locally. Since its founding in 2015, Too
48 Some restaurants analyze
dish profitability and popularity, streamlining offerings by focusing on popular items and removing low-performing options. Chefs repurpose by-
products, promote seasonal, local menus to boost efficiency, and use pre-portioned ingredients to reduce excess. To minimize food waste and prevent excessive overeating without ruining the dining experience in buffets, operators use smaller plate sizes, specific food ordering and ‘waste-less’ charges.
4PREDICTIVE
INVENTORY MANAGEMENT
Inventory software and POS systems let restaurants monitor perishables in real time and track shelf life. Predictive analytics help staff use items before they spoil and adjust orders as needed. When analytics signal items will soon expire, chefs can adjust menus or run promotions to use them, preventing waste.
5ROOT-TO-STEM
AND ZERO-WASTE COOKING PRACTICES
Many chefs are championing and promoting waste-reducing practices. Douglas McMaster, pioneer of the recently closed
zero-waste restaurant Silo, maximized resources by choosing seasonal ingredients and processing food in its whole form. Australian chef Josh Niland has revolutionized whole-fish cooking, minimizing waste and promoting sustainability through methods now adopted internationally. Slovak chef Vojtech Vegh brings zero-waste, plant-based techniques to kitchens across several countries. Martyn Odell, known as Lagom Chef, shifted from top London restaurants to food waste disruption to promote practical steps and greater awareness among chefs and consumers alike.
Tese innovative efforts in the foodservice industry contribute to its role in supporting the UN goal to halve food waste by 2030 and cut emissions, while also shaping a more sustainable, less wasteful future for all.
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